Apple Pie (UK Recipe)
A classic British apple pie recipe made with buttery shortcrust pastry and sweet, cinnamon-spiced apples. Easy to make and perfect for using up fresh apples from the garden.
Servings: 8
Ingredients
For the Pastry
- 250 g Butter or Block Margarine
- 125 g Caster Sugar (Superfine Sugar)
- 1 Free-range Egg
- 500 g Plain Four (All-purpose Flour)
For the Filling
- 1 kg Apples peeled & cored
- 100 g Caster Sugar (Superfine Sugar)
- ½ tsp Ground Cinnamon
- 1 tbsp Cornflour (Corn Starch)
Instructions
For the Pastry:
- In a large bowl, cream the butter/margarine and sugar together until light and fluffy. Add the egg and mix through.
- Sift in the flour and combine until the pastry comes together, using your hands to bring together if needs be.
- Wrap the pastry in cling film and refrigerate until required.
For the Filling:
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 3500°F) and grease a 20-22cm loose-bottom pie tin before dusting it with a little excess flour. Set aside.
- Roughly chop your apples and set aside. In a small bowl, mix the sugar, cinnamon & cornflour and set aside.
- Take your chilled pastry from the fridge and remove about ⅓ of it, setting it aside for the top of the pie. Roll the remaining pastry on a well-floured work surface until it is big enough to line your pie tin.
- Gently lift the pastry into your prepared pie tin, pressing it into the edges and use any excess pastry to patch up any breaks or holes.
- Add your apples to your pastry-lined pie tin, ensuring they are evenly distributed. Sprinkle the sugar mixture on top of the apples.
- Roll your remaining pastry until it is large enough to cover your pie. Wet the edges of your pie with a little water before transferring the pastry lid to the top, pressing the edges together to seal the pie. Again, patch up any holes or breaks with excess pastry.
- Trim the edges of the pastry before making a few holes in the top to allow the steam to escape while baking.
- Bake in your pre-heated oven for around 40-50 minutes, until golden on top.
- Remove from the oven and sprinkle with some caster sugar whilst still hot. Allow to cool in the tin for a while before slicing and serving while still a little warm.
Notes
- Make Ahead: You can make the pastry in advance and store it in the fridge for up to 2 days, or freeze it for later. The assembled, unbaked pie can also be kept in the fridge for a few hours before baking.
- Storage: Once baked and cooled, your apple pie will keep well for up to 3 days in an airtight container, or in the tin, wrapped in clingfilm or tin foil. Store it at room temperature or in the fridge if your kitchen is particularly warm.
- Freezing: Apple pie freezes brilliantly. You can freeze it baked or unbaked:
- To freeze unbaked: Assemble the pie and freeze it in the tin, wrapped well in cling film and foil. Bake straight from frozen, adding an extra 10–15 minutes to the baking time.
- To freeze baked: Let the pie cool completely, then wrap well and freeze. Defrost at room temperature and warm in the oven, if desired, before serving.
- Serving Suggestions: Best served warm with custard, cream or ice cream. Or just on in slices, on its own with a cuppa.
